Sugar grind in a coffee grinder into powder (I used cane sugar Demerara TM Mistral). In the bowl of a mixer add cream cheese, cream, cocoa, espresso powder, almond or vanilla extract and beat on medium-high speed until soft peaks form. Gradually add sugar, still whisking, until stiff peaks.

Form to lay a parchment. Spread bottom and sides of the cookie shapes.

Pour half of the creamy mixture into the form, level. Place a layer of biscuits, and top with the remaining cream. Tighten the form with cling film and put into the freezer overnight.

Before serving, remove plastic wrap and spread the dessert on a serving dish. Decorate the dessert melted in the microwave chocolate. Serve immediately. The finished dessert can be stored in the freezer. Bon appetit!